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NUTRITIONAL COMPOSITION OF GROUND MEATS

Per 100 Grams of cooked product

(3.5 ounce serving)

 

 

RDI5

Venison1

Ostrich1

Emu1

Bison1

Beef2

Turkey2

Elk1

Protein          gm

 

50

26.5

26.2

28.4

24.2

25.0

27.4

26.6

Fat                 gm

 

<654

8.2

7.1

4.7

14.8

16.4

13.2

8.4

% Saturated fat3

 

 --

52

30

25

44

39

26

48

Cholesterol    mg

 

<300

98

83

87

85

81

102

78

Iron                mg

 

18

3.4

3.4

5.0

3.1

2.4

1.9

3.3

Calories       kcal

 

 --

189

175

164

237

255

235

190

Copper          mg

 

 2

.13

.14

.24

.21

.09

.09

.14

Sodium          mg

 

<2400

78

80

65

67

70

107

85

Magnesium    mg

 

420

23.9

22.6

28.7

19.8

21

24

23.7

Manganese    mg

 

 --

.013

.017

.030

.010

.016

.020

.011

Phosphorus   mg

 

1000

228

224

269

184

160

196

221

Potassium      mg

            

 --

364

323

375

306

312

270

354

Selenium      mcg

 

 --

10

34

44

35

19

37

17

Zinc                mg

            

15

5.2

4.3

4.6

4.3

5.4

2.9

6.6

Folic Acid    mcg

 

420

8.2

14

9

15.1

9

7

7.7

Vitamin B12  mcg

            

6

2.3

5.7

8.5

2.3

2.0

.33

2.6

Vitamin  B6      mg

 

2

.47

.50

.83

.37

.27

.39

.42

Thiamin         mg

 

1.2

.50

.21

.32

.12

.06

.05

.13

Niacin            mg

 

16

9.3

6.6

8.9

4.9

4.7

4.8

5.3

Riboflavin     mg

            

1.3

.33

.27

.55

.26

.26

.17

.32

Shaded areas indicate most desired in that classification

 

(gm=grams, mg=milligrams, mcg=micrograms, Kcal =kilocalories)

1   = Source: University of Wisconsin-Madison, June, 2000 Alternative Meat Study funded by USDA

2   = Source: United States Department of Agriculture Nutrient Database for Standard Reference

3  = percent of fat composed of saturated fatty acids

4  = Based upon 2000 calorie diet

5   = Reference Daily Intake (National Academy of Sciences)